The aroma of corn bread baking is worth it!
Especially when freshly-baked, you’re tempted to spread butter over this delicious loaf of corn bread, and just eat it as is. It goes well with soup and with such spreads as jam and peanut butter. Note there is no salt in the loaf. Expect it to have a fresh, and just-slightly-sweet taste. This is a sure-fire family favourite.
- Start three to four hours before serving;
- This recipe will make two loaves of corn bread. Two glass baking dishes are needed, though you can put the entire loaf in the oven to bake free-form.
|Boiling water||250 mL|
|Yeast (instant or regular)||2 pkg (about 2 scant teaspoons)|
|Warm water (40°C – 45°C)||125 mL|
(for regular yeast)
|15 mL (one tablespoon)|
|Warm milk||250 mL|
|Dark brown sugar||65 mL|
|1,000 mL to 1,125 mL
4 to 4½ cups
- Add the cornmeal to the boiling water, and stir vigorously until it forms a thick mixture. This should take 4 to 5 minutes;
- Place the corn meal in a large mixing bowl, and let it cool;
- Proof the yeast with the granulated sugar in the water. Instant yeast can be added to the dry ingredients, (but don’t forget the extra warm water). Once proofed (about 5 to 10 minutes), pour into the mixing bowl with the cooled corn meal, and mix well;
- Add the warm milk and brown sugar and mix well;
- Add the flour, one cup (250 mL) at a time, stirring well as the flour is blended with the cornmeal and yeast mixture;
- Kneading: When the bread dough is well mixed, it will start to pull away from the side of the bowl on its own. At this point, transfer to a lightly-floured board, and begin kneading the dough;
- Work the dough until it is smooth and spongy. This may take 10 to 12 minutes. Add more flour to the board as needed;
- First Rising: Butter the large mixing bowl, and place the dough inside to rise in a warm, moist place. We put a layer of very warm water in the sink, and cover the sink with the kneading board. Allow the bread dough to rise for at least an hour. Two hours may be even better;
- Turn the bread dough back onto the floured kneading board, punch down, and knead again for a few minutes. Cut into two equal halves. Butter the two baking pans, and place each half in a buttered baking pan;
- Second Rising: Repeat Step 8 with the two buttered bread pans, and allow the bread to rise again. It should about double in bulk;
- Baking: Near the end of the rising time, set the oven to 425°F (235°C). Place the two bread pans in the oven for about ten minutes, then reduce the temperature to 350°F (175°C), and continue baking for about 25 minutes. The bread should be nicely browned, and sound hollow if you tap the top. Remove from oven, and take the bread from the pans. Place the loaves on the oven rack (the oven can be off, but cooling) to let the crust get crisp. Allow to cool before slicing.